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The Basics of Creole Cooking (Tony Chachere's Creole Foods of Opelousas)

Chachere, Tony

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ISBN 10: 0960458069 / ISBN 13: 9780960458066
Editorial: Tony Chachere's Creole Foods, Opelousas, LA, 2002
Usado Condición: Very Good Encuadernación de tapa blanda
Librería: Books! Everywhere Books! (Evansville, IN, Estados Unidos de America)

Librería en AbeBooks desde: 6 de febrero de 2001

Cantidad: 1

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Booklet is in very good condition with slight edgewear. N° de ref. de la librería 030537

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Detalles bibliográficos

Título: The Basics of Creole Cooking (Tony ...

Editorial: Tony Chachere's Creole Foods, Opelousas, LA

Año de publicación: 2002

Encuadernación: Soft cover

Condición del libro:Very Good

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Tony Chachere -- "The Old Master" -- a Louisiana Legend! Tony Chachere was one of the most colorful characters in Louisiana folk history. Tony Chachere has become a household word in the Gulf South, synonymous with South Louisiana cooking. Includes recipes for Shrimp Creole, Barbecued Shrimp, Shrimp Etouiffee, Shrimp Boulets, Shrimp Stew, Grilled Catfish fillets, fried crawfish tails, crawfish etouiffee, crawfish pie, crawfish bisque, Louisiana crab cakes, crab meat au gratin, fried oysters, Oysters Bienville, Oysters en Brochette, Chicken & Okra Gumbo, Chicken & Sausage Jambalaya, Cajun rolled steak, Maque Chou, pecan pie, Wild Duck a la George, Roasted Rabbit, Tony's Barbecued Alligator Tail, Cajun Squirrel Stew, Opelousas Pralines, and many many more!

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